Jeweled Spaghetti Squash

4 Ratings
  • 5 2
  • 4 2
  • 3 0
  • 2 0
  • 1 0

This healthy squash dish takes on a citrus flavor when splashed with orange juice. Walnuts and dried cherries dress it up with crunch and a touch of sweetness.

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

Gallery

Credit: James Carriere

Recipe Summary

prep:
20 mins
cook:
44 mins
stand:
10 mins
total:
1 hr 14 mins
Servings:
8
Nutrition Info
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Ingredients

Directions

  • Halve squash lengthwise; discard seeds. Place one squash half, cut side down, in microwave-safe baking dish with 1/4 cup water. Cover with plastic wrap, turning back a corner of wrap to allow steam to escape. Micro-cook, covered, on high (100 percent power) for 20 to 22 minutes or until tender, turning once. Keep warm. Replace water; repeat with remaining squash.

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  • Using a fork, scrape stringy squash pulp from shells into a serving bowl.

  • In saucepan bring orange juice to boiling. Remove from heat. Add cherries; let stand 10 minutes. In skillet cook nuts in hot butter over medium heat 2 to 3 minutes or until toasted, stirring occasionally.

  • Add cherries and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm. Makes 8 (about 2/3-cup) servings.

Tips

Two hours ahead, micro-cook spaghetti squash; scrape cooked spaghetti squash into a large bowl. Cover and refrigerate squash. Thirty minutes ahead, warm cooked squash in microwave, covered and vented, 3 to 4 minutes, gently stirring twice. Finish recipe as directed in Step 3.

*

To bake squash in oven, preheat oven to 350 degree F. Omit water. Place squash halves, cut sides down, in a shallow baking pan. Bake for 75 to 80 minutes or until tender. Continue as directed in Step 2.

Test Kitchen Tip:

Use a fork to remove the shredded pulp of cooked squash. The cooked squash can be cooled first; otherwise protect your hands with oven mitts.

Nutrition Facts

Per Serving:
135 calories; fat 6g; cholesterol 8mg; saturated fat 2g; carbohydrates 20g; mono fat 1g; poly fat 2g; insoluble fiber 1g; sugars 8g; protein 2g; vitamin a 680.3IU; vitamin c 12.4mg; thiamin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 24.2mcg; sodium 190mg; potassium 255mg; calcium 40.4mg; iron 0.9mg.
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